Sampling

Free Ebook , by Emily Hyland

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, by Emily Hyland

Free Ebook , by Emily Hyland

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Product details

File Size: 85064 KB

Print Length: 240 pages

Publisher: Ballantine Books (October 16, 2018)

Publication Date: October 16, 2018

Sold by: Random House LLC

Language: English

ASIN: B07912CDWZ

Text-to-Speech:

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Amazon Best Sellers Rank:

#413,727 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I have been to EMILY in Brooklyn so I knew what I was in for. We make pizza weekly and I've been testing some of these recipes. The ones I have made have sticking power into our repertoire because they are simply wonderful. I have to admit up front that I have not tried the dough listed in the book. I know, how can I deviate? Well, Andris Lagsdin of Baking Steel has my heart with his 72 hour pizza dough. I'm sure I will eventually try the dough recipe in the book, but that's my current standby that consistently works.The recipes I have made from the book include the green tomatillo sauce, the Emily, and the Emzies. I'm quite certain I will just keep making these again and again, because my Brooklyn loving heart just can't find pizza like that in California. We've had these weekly for over a month and I'm not even close of tiring of them.

Okay, this is my first review and likely my last. The NYtimes was right, this cookbook is one of the best of the fall. But that doesn't do this book justice. I have maybe 800 cookbooks and I would rate this near the top of my collection. I came out of the closet since there were only 4 reviews and I was flabbergasted. Now there's 5. It's the real deal. Enough said.

Love this cookbook!! The wings are amazing and especially the emmy burger it was worth the time to make, and I have yet to try her pizzas but they look delicious!!

Amazing food. Ate there with my daughter. Pizza was delicious.

Wish there were more photos of the recipes but still OUTSTANDING! If you want to learn inside recipes for artisan pizza and burgers, then you need this.

So, typically I don't write many reviews but I just had to write about this. I've been making pizzas for a few years and when I got this book I thought "Damn, that pizza looks good". I decided I'll try the dough and it called for 4 cups of bread flour and a total of 1 1/2 cups of water, so I was like whatever and added everything and I kinda saw this coming but after about 8 minutes of mixing the "dough" wasn't even coming together it was crumbly like a pie dough. I followed the exact recipe and made sure I didn't screw up on anything just in case but no I did everything the book told me and it came out like crumbly flour, basically i spent another hour adding water and adding flour and kneading and letting it rest and over and over until I finally came out with the dough I was supposed to have, a nice elastic, soft, smooth dough. I have yet to try the dough because I'm letting it ferment for 2 days but if all goes well, it will be a thin crust pizza according to the book. Once I've tried it I'll leave an update. I'm not saying don't buy the book, I'm saying if you plan on using the pizza dough recipe from this then be prepared to add more water

Highly recommend this cookbook for anyone that loves food!

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